2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1/2 cup dairy sour cream
1 Tablespoon sugar
1 Tablespoon vinegar
Combine the cucumbers and onion. Stir together sour cream, sugar, vinegar and 1/2 teaspoon salt; toss with vegetables.
Cover and chill.
1 1/2 cup cubed, cooked chicken
2 eggs, hard cooked, coarsely chopped
6 slices bacon, crisply cooked, crumbled
4 cup torn salad greens
1 lg. tomato, chopped
1/4 cup sliced green onion
1 avocado, peeled, sliced, tossed in lemon juice
1 cup crumbled blue cheese
1/2 - 1 cup Thousand Island dressing
To serve, arrange all ingredients except dressing in rows on large serving platter or in 13"x9" baking dish or arrange single serving on lettuce lined plates.
Spoon dressing over salad.
2 8-ounce cartons dairy sour cream
1 cup bottled peanut sauce
1/4 teaspoon cayenne pepper (optional)
1 6 to 7 ounce package rice sticks, broken
2 cups fresh snow pea pods, trimmed
8 cups shredded napa cabbage
1/2 of a medium daikon, cut into thin bite-size strips (1 cup)
4 cups packaged shredded broccoli (broccoli slaw mix)
1 cup fresh cilantro leaves
1/2 cup coarsely chopped peanuts
In a medium bowl combine the sour cream, peanut sauce and, if desired, cayenne pepper; set aside.
Prepare rice sticks according to package directions. Drain. Rinse with cold water; drain well. Set aside.
Cook pea pods, covered, in a small amount of boiling salted water for 2 minutes until crisp-tender. Drain. Rinse with cold water; drain well. Set aside.
In a 4-1/2- to 6-quart clear glass bowl or two 3-quart rectangular baking dishes layer the napa cabbage, rice sticks, pea pods, daikon, shredded broccoli, and cilantro.
Carefully spread the sour cream mixture over the cilantro. Sprinkle the peanuts over the sour cream mixture.
Cover and chill until ready to serve or up to 8 hours. If serving in a large bowl, toss before serving. If serving in baking dishes, cut through mixture with knife into serving-size portions. Makes 12 to 16 servings.